Salt-Baked Trout with Beurre Blanc

Watch Feast TV host Cat Neville make this recipe from start to finish in our Water World episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.

Salt-Baked Trout with Beurre Blanc

Recipe by Catherine Neville

  • 1 whole 2 to 3 lbs. trout, gutted with gills removed and head remaining
  • 4 egg whites
  • 1 cups kosher salt
  • 2 lemons
  • 1 bunch fresh thyme
  • 1 bunch fresh parsley
  • 8 to 10 sage leaves
  • 2 or 3 branches rosemary
  • ¼ cup dry white wine
  • 1 shallot, diced
  • 12 Tbsp. cold unsalted butter, cut into pieces
  • salt and freshly ground pepper

| Preparation | Preheat oven to 425°F.

Pat trout dry, season cavity with salt and pepper and then fill cavity with 1 sliced lemon, thyme, parsley, sage and rosemary. In a stand mixer fitted with the whisk (or in a large bowl using a hand mixer) whip egg whites until stiff peaks form. Fold in kosher salt, taking care to not deflate the egg whites.

On a rimmed cookie sheet, smooth out a layer of the egg whites. Place stuffed trout on top and then spoon and mound the rest of the egg whites around the entire fish with a spatula, leaving the head visible. The tail can poke out of the back if necessary, but it would be best to have that encased as well. Be sure to find and fill any holes in the egg whites. You want this to fully enclose the fish so the fish steams while it bakes. Bake fish for about 30 minutes. Meanwhile, make the beurre blanc.

In a medium saucepan, bring wine to a boil with shallot, salt and pepper. Reduce to about 1 tablespoon of liquid. Remove pan from the heat and whisk in two pieces of butter, whisking constantly until the butter is melted and fully incorporated into the wine reduction. Place pan on low heat and add one piece of butter at a time, whisking constantly, allowing each piece of butter to melt before adding another, until all of the butter has been added. Remove from heat and whisk in a bit of lemon juice. Taste and adjust seasoning. 

When the egg whites are brown and puffy, remove from oven and crack the egg whites open, remove fish and serve with beurre blanc and lemon wedges.